General Institute of Ohtakakohso Co., Ltd, 1-22-10 Sakura, Otaru 047-0193, Japan.
Carbohydr Res. 2011 Nov 29;346(16):2633-7. doi: 10.1016/j.carres.2011.09.002. Epub 2011 Sep 9.
Fermented beverage of plant extracts was prepared from the extracts of approximately 50 types of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). Two oligosaccharides containing an α-fructofuranoside linkage were detected in this beverage and isolated using carbon-Celite column chromatography and preparative HPLC. The structural confirmation of the saccharides was determined by methylation analysis, MALDI-TOF-MS, and NMR measurements. These saccharides were identified as α-D-fructofuranosyl-(2→6)-D-glucopyranose, which was isolated from a natural source for the first time, and a novel saccharide β-D-fructopyranosyl-(2→6)-α-D-fructofuranosyl-(2↔1)-α-D-glucopyranoside.
从约 50 种蔬菜和水果的提取物中制备了植物提取物发酵饮料。天然发酵主要由乳酸菌（肠膜明串珠菌属和酵母属（酿酒酵母属和毕赤酵母属）进行。在这种饮料中检测到两种含有α-呋喃果糖苷键的低聚糖，并使用碳- Celite 柱色谱法和制备 HPLC 进行分离。通过甲基化分析、MALDI-TOF-MS 和 NMR 测量确定了这些糖的结构确认。这些糖被鉴定为α-D-呋喃果糖基-（2→6）-D-吡喃葡萄糖，这是首次从天然来源中分离出来的，并且是一种新型的糖β-D-呋喃果糖基-（2→6）-α-D-呋喃果糖基-（2↔1）-α-D-吡喃葡萄糖苷。
